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Brav eo an amzer greetings from Bretagne  RSS feed

 
Mikael LaSaude
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Brav eo an amzer hello good people of permies. My name is Mikael and I live in Bretagne France. I have joined this forum to learn about home fermentation. I have some supplies on the way due here 31st and I'd like some help on where I should get started. Any seasoned picklers care to give me a hand? Thanks for your time.

Kenavo
 
David Livingston
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Location: Anjou ,France
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Bonjour Mikeal

I live in Anjou near Segre. What are you wanting to pickle?

David
 
Mikael LaSaude
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Hello David, thanks for replying. My partner and I follow the Auto immune paleo diet and as such there are many foods we can't eat nightshades being the most pickle related ones! We love beetroot and currently garlic is still safe. so I was thinking about doing red cabbage and garlic to begin with. I have 6 1L kilner jars coming complete with airlocks and rubber bungs. So just wanted to know thoughts on salt type and qty etc. We eat and cook with Bretagne sea salt naturally and I read today that it's ok to use whilst fermenting. I'd love to have your thoughts on how long to expect the first batch to take and if there are any dangers to look out for especially if you also use air locks to ferment. Read with great interest the possibility of hard apple cider lol.
Cheers
M
 
David Livingston
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Hi Mikael
Unfortunetly I dont know enough about your diet to comment .
All I would say is that we use salt from Bretagne all the time the "gross sel" being full of micro elements and very cheap to buy . Beetroot is also a great crop, easy to grow your own in the french climate and full of good stuff . In fact we had some yesterday mixed with shallot and mint leaves .
David
 
Leila Rich
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Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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Welcome to permies Mikael
here's a current conversation between fermentors new, old and everything in beween!
 
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